Date: 12 Jul 2015 Author: Jacqui Categories: Food, Risottos, Starters & Soups 0


Take the humble Caponata to a higher level by serving it as a simple yet elegant dinner starter! The Caponata can be prepared before hand as well as the Parmesan Crisps.  So you just have to prepare your risotto and assemble everything just before serving.

Risotto Milanese


  • 1 white onion, chopped
  • Olive oil
  • 240g arborio rice
  • 2 garlic cloves, minced
  • 1lt gluten free vegetable stock
  • 1/2 cup white wine
  • 1 sachet of Saffron (powdered form)
  • 1/2 cup grated Parmesan cheese
  • Butter
  • Salt & Pepper


Bring the gluten free stock to a boil and then lower the heat to a simmer.

Sauté the onion in a little olive until translucent. Add the rice, stirring until it is covered with the oil. Add the wine which will be absorbed almost immediately. Stir in the minced garlic and add a ladle of stock. As soon as the stock looks almost absorbed, add another ladle and stir.  Add the saffron powder, stirring it in the rice. Continue adding a ladle at a time till the rice is nearly al dente. Do not let the rice dry out.  It should start to look creamy.  Take off the heat.  Add the Parmesan cheese and a knob of cold butter. Stir well until these are well combined.  Leave to rest for a couple minutes.  Then mix gently again before serving.  This process of adding the butter and cheese and mixing them all in is known as ‘per mantecare il risotto’.  There is not really a proper translation, but the closest is to let it ‘cream’.

My recipe for the Caponata is on this link

To make the Parmesan Crisps, all you need to do is to roughly grate some Parmesan cheese and place in any shape you desire, i.e. round, heart, strips etc on a lined backing sheet.  Place in a preheated oven.  Keep checking until the cheese has melted and is turning golden brown.  Take out and leave to cool.  Once cool, they will be easy to remove from the baking sheet.

To assemble – using a metal mold, square or round, place the risotto in the metal mold and press it down slightly.  Remove the metal mold slowly and gently.  Pour some Caponata over the Risotto and garnish with the Parmesan Crisps, fresh basil and mint or both.


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